Orange Halva Cake
|Butter||6 Ounce (175 Gram)|
|Castor sugar||6 Ounce (175 Gram)|
|Orange juice||1 Cup (16 tbs)|
|Eggs||3 , beaten|
|Semolina||9 Ounce (275 Gram)|
|Ground almonds||4 Ounce (125 Gram)|
|Baking powder||3 Teaspoon|
|Lemon juice||2 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Chopped candied peel||1 Ounce (25 Gram)|
|Orange juice||3 Tablespoon|
|Whipping cream||5 Fluid Ounce, whipped (142 Milliliter)|
|Flaked almonds||1 Ounce, toasted (25 Gram)|
Cream the butter and sugar together with the grated orange rind until pale and fluffy.
Beat in the orange juice and eggs, then fold in the semolina, ground almonds and baking powder.
Turn into a greased and floured 23 cm (9 inch) ring tin.
Bake in a preheated hot oven, 220°C (425°F), Gas Mark 7, for 10 minutes, then lower the heat to 180°C (350°F), Gas Mark 4, and bake for a further 30 minutes.
Meanwhile prepare the syrup.
Place the sugar, water, lemon juice, cinnamon and peel in a pan and bring to the boil, stirring.
Simmer until slightly thickened, then add the orange juice.
Turn the cake onto a serving plate straight from the oven.
Pour the syrup over the hot cake slowly until it is all absorbed.
Leave to cool.
To serve, fill the centre of the ring with the whipped cream and sprinkle the almonds on the cake.